This recipe is from our friend, Chef Rolf Baumann.
2 lamb shanks, ask butcher to tie and make oven-ready
1 carrot, peeled, medium dice
1 parsnip, peeled, medium dice
1 rib celery, cleaned, medium dice
1/2 cup peas
1 tsp. thyme, finely chopped
1 tbsp. rosemary, finely chopped
2 tbsp. garlic, finely chopped
2 oz. tomato paste
4 oz. olive oil, divided
1/2 cup all-purpose flour
1/2 cup merlot wine
Mashed Potato Topping
2 lbs. large yukon potatoes, peeled and quartered
1/2 cup cream
3 oz. butter, melted
Pinch of nutmeg
Pepper, to taste
TO MAKE MASHED POTATO TOPPING: Place potatoes in boiling salt water for 12 minutes. Strain, mash, and mix well with butter, cream, nutmeg, salt & pepper.
Season lamb shanks with salt & pepper then toss in flour. Place 2 ounces of the olive oil in a sauté pan over high heat. Sear the lamb shanks in the olive oil, turning to sear all sides (about 10 minutes total). Place seared shanks in braising pan or 3 gallon stock pot.
Using the same sauté pan, add the red wine to the hot pan to deglaze the pan. Add this liquid to the shanks.
Add the beef stock, thyme, rosemary, garlic, and tomato paste to the lamb shanks. Make sure the tomato paste is mixed well with the beef stock. Cover braising pan or stock pot with aluminum foil ready for oven.
Add the remaining olive oil to a medium sauté pan and sauté the onions 4 minutes, then set aside. Sauté the carrots 5 minutes them add them to the onions. Sauté parsnips 7 minutes, then add to onions and carrots. Sauté celery 4 minutes. Mix all the sautéed vegetables together.
Pre-heat oven to 300°F for 10 minutes then add lamb shanks. Cook at 300°F for three hours and check for meat falling off the bone.
Take all the lamb meat off the bone and set aside. Strain the braising liquid, then heat it until it is reduced by half.
Mix the lamb, sautéed vegetables, and peas into the stock reduction.
Pre-heat oven 350°F. Place lamb-vegetable mixture in oven-safe bowls, then top with mashed potatoes and bake until potatoes brown, about 10 to 12 minutes.